Ingredients

The following ingredients have 4 Servings
  • 4 Taco Shells
  • 1 Pomegranate (de-seeded)
  • 2 cups Wild Rice (Uncooked)
  • 1 cup Brown Rice (Uncooked)
  • 2 cups Brussels Sprouts
  • 1 tsp cayenne pepper
  • 1 tsp taco seasoning
  • 2 tsp Extra Virgin Olive Oil
  • 2 tsp sea salt (for the Brussels Sprouts)
  • 1 tsp black pepper ((optional))
  • 1 tsp sea salt ( for boiling the rice)
  • Water ( to boil the rice in)
  • 1 cup apple salsa

Instruction

  • Preheat oven to 350 degrees
  • Cut each Brussels Sprout into 4 pieces. Cut lengthwise
  • Wash the wild rice in cold water
  • In a medium pan, add the water and the wild rice
  • Add the salt for the rice
  • Cook the rices until the rice grains have doubled in size (About 12min)
  • While the rice is cooking, mix the Brussels sprouts, EVOO, salt, black pepper and cayenne pepper
  •  Lightly spray a baking sheet or casserole dish with cooking spray.
  • Add the Brussels sprouts to the tray and place them in the oven
  • Allow them to brown on the outside and then remove them from the oven
  • Remove the rice from the heat and drain out all the water
  • In a mixing bowl, add the Brussels sprouts and cooked rice
  • Add the taco seasoning and adjust any other spices or salt as needed